A Global Phenomenon Worrying Specialists
Food allergies are on the rise globally, and they are no longer just a childhood problem. According to data from the prestigious Mayo Clinic, between 2% and 4% of adults live with at least one food allergy, a condition driven by a mix of genetic, environmental, and immunological factors.
The topic returned to the spotlight following an episode of the On Nutrition podcast by Mayo Clinic, where registered dietitian Sara Wolf explained why cases are increasing, how to distinguish an allergy from an intolerance, and what to do when the issue appears in adulthood.
“The immune system identifies certain foods as a threat and triggers a food allergy that can affect the skin, respiratory system, digestive system, and blood pressure.”
The 9 Foods Behind 90% of Allergies
While there are over 170 foods linked to allergic reactions, most episodes are concentrated in a small group. According to Mayo Clinic, nearly 90% of food allergies are related to nine products:
Outside this core group, there are lesser-known conditions, such as alpha-gal syndrome, associated with reactions to mammal meats (beef or pork), which can arise after a tick bite. There is also the pollen-food allergy syndrome, which causes itching or burning in the lips and mouth after consuming certain vegetables or fruits.
Why Are Cases Increasing in Adults?
Food engineer Carolina Moto, in an interview with Radio Buenos Aires (a major news radio station in the Argentine capital), stated that “today the strongest theory has to do with the impact of the environment.” Among the associated factors, she mentioned:
- Use of antibiotics
- Births by cesarean section
- Reduction of breastfeeding
- Exposure to disinfectants
These factors affect the gut microbiota and compromise its ability to differentiate nutrients from invasive agents. Add to this a history of asthma, eczema, and other allergies, which increase the risk of developing a food reaction.
Allergy vs. Intolerance: They Are Not the Same
A central point is the difference between allergy and intolerance. A food allergy activates an immune response that can escalate quickly and compromise several organs, with a risk of anaphylaxis. An intolerance, on the other hand, usually concentrates in the gastrointestinal tract, as in the case of lactose, which causes gas, bloating, or diarrhea, but not anaphylaxis.
Wolf emphasized that there is no guaranteed “mild allergy”: “If it is a true food allergy, you never know if the reaction will be mild, moderate, or severe.” A person may have had limited reactions in previous episodes and later suffer a much more severe response.
The Importance of Labeling and Cross-Contamination
Food engineer Carolina Moto explained the legal difference between the intentional indication of ingredients and cross-contamination warnings: the “contains” statement means the allergen is part of the formula, while “may contain” should only be used if control measures are insufficient.
“People with allergies have no other option but to read the label and trust the information on the label,” warned the specialist. She will present these criteria at the Tecno Fidta fair (a major food technology expo in Latin America), scheduled from September 15 to 18 at La Rural (the largest and most traditional exhibition center in Buenos Aires, Argentina).
What to Do During an Allergic Reaction
Frequent manifestations include hives, swelling, itching, nasal congestion, vomiting, diarrhea, and difficulty breathing. When two or more body systems are compromised, the risk of anaphylaxis increases, and the use of epinephrine is the indicated response, followed by emergency medical care.
To confirm the diagnosis, the recommendation is to consult an allergist. Tools include skin tests, blood tests, and oral food challenges under medical supervision, which should never be attempted at home.
In daily life, the central strategy remains avoiding the allergen and reducing cross-contamination by checking labels, assessing risks in restaurants, and considering shared surfaces or utensils.
Sources: Infobae | Radio Buenos Aires | Noticias de Gipuzkoa